{"id":15418,"date":"2022-09-27T15:08:23","date_gmt":"2022-09-27T13:08:23","guid":{"rendered":"https:\/\/berloumi.be\/sauce-berloumi-frites-epinards-lentilles-et-citron\/"},"modified":"2025-03-08T13:02:53","modified_gmt":"2025-03-08T12:02:53","slug":"berloumi-epinards-lentilles-citron","status":"publish","type":"page","link":"https:\/\/dezuivelarij.be\/fr\/berloumi-epinards-lentilles-citron\/","title":{"rendered":"Berloumi aux abricots saut\u00e9s, \u00e9pinards, lentilles et sauce au citron"},"content":{"rendered":"\n
<\/div>\n\n
Recettes<\/a><\/div>\n\n
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\"Berloumi,
Parce qu\u2019il y a pas mal de choses \u00e0 pr\u00e9parer s\u00e9par\u00e9ment, ce n\u2019est peut-\u00eatre pas notre recette la plus simple. Mais probalement une de nos plus festives. <\/figcaption><\/figure>\n\n
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Sauce au citron, curcuma et gingembre<\/h3>\n\n\n\n
\"Sauce<\/figure>\n\n\n\n

Faire revenir 100 g d’\u00e9chalotes finement hach\u00e9es<\/strong> dans 30 ml d’huile de ma\u00efs. Apr\u00e8s 10 minutes, ajouter 30 g de gingembre finement hach\u00e9, 10 g de curcuma fra\u00eechement r\u00e2p\u00e9, 1\/2 piment vert <\/strong>et deux gousses d’ail finement hach\u00e9es<\/strong>.<\/p>\n\n\n\n

Apr\u00e8s cinq minutes suppl\u00e9mentaires, d\u00e9glacer avec 50 ml de jus de citron<\/strong> et laisser mijoter jusqu’\u00e0 \u00e9vaporation. Ensuite, ajouter 150 ml de cr\u00e8me de coco<\/strong> et faire chauffer l\u00e9g\u00e8rement. Ajouter 2 g de<\/strong> sel<\/strong> ou simplement selon votre go\u00fbt.<\/p>\n\n\n\n

Sauce fra\u00eeche, intense et aromatique avec du curcuma frais. Si vous n’avez pas de curcuma frais, vous pouvez utiliser du curcuma en poudre. Si vous n’en disposez pas non plus, utilisez de la poudre de curry. Si vous utilisez du lait de coco au lieu de la cr\u00e8me de coco, r\u00e9duisez un peu plus. Utilisez des gants jetables pour r\u00e2per le curcuma frais.<\/em><\/p>\n<\/div>\n\n\n\n

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Lentilles vertes aux \u00e9pinards<\/h3>\n\n\n\n
\"épinards<\/figure>\n\n\n\n

Faire cuire 100 g de lentilles vertes s\u00e9ch\u00e9es<\/strong> dans 200 g d’eau non sal\u00e9e<\/strong> pendant environ 25 minutes.<\/p>\n\n\n\n

Faire revenir bri\u00e8vement 400 g d’\u00e9pinards frais<\/strong> dans une grande po\u00eale large, \u00e0 feu vif, dans 3 cl d’huile d’olive<\/strong>. Ajouter les lentilles et 2 g de sel<\/strong><\/p>\n\n\n\n

La cuisson des lentilles n’est pas toujours facile. Si vous souhaitez cuire les lentilles jusqu’\u00e0 ce qu’elles soient tendres sans les casser, il est pr\u00e9f\u00e9rable d’utiliser de l’eau dure. De cette fa\u00e7on, les lentilles ne se cassent moins rapidement. N’ajoutez donc le sel qu’\u00e0 la fin ou ajoutez un peu de chlorure de calcium si vous en avez sous la main. Les lentilles conserv\u00e9es pendant plusieurs ann\u00e9es se brisent \u00e9galement plus rapidement que les lentilles fra\u00eechement s\u00e9ch\u00e9es.<\/em><\/p>\n<\/div>\n<\/div>\n\n

Berloumi, cuit avec des abricots<\/h3>\n\n

Couper 4 abricots fermes et pas trop m\u00fbrs<\/strong> en huit segments chacun et coupez 600 g de Berloumi<\/strong> en 8 tranches. Faites frire le Berloumi <\/a>dans une po\u00eale antiadh\u00e9sive. Ajouter les abricots et faire revenir bri\u00e8vement.<\/p>\n\n

Servir successivement la sauce citron chaude, les \u00e9pinards\/lentilles et le Berloumi aux abricots dans une grande assiette profonde.<\/p>\n\n

<\/div>\n\n

Partagez cette page si vous voulez !<\/p>\n\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

Sauce au citron, curcuma et gingembre Faire revenir 100 g d’\u00e9chalotes finement hach\u00e9es dans 30 ml d’huile de ma\u00efs. Apr\u00e8s 10 minutes, ajouter 30 g de gingembre finement hach\u00e9, 10 g de curcuma fra\u00eechement r\u00e2p\u00e9, 1\/2 piment vert et deux gousses d’ail finement hach\u00e9es. Apr\u00e8s cinq minutes suppl\u00e9mentaires, d\u00e9glacer avec 50 ml de jus de […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":"","_wp_rev_ctl_limit":""},"categories":[],"tags":[],"class_list":["post-15418","page","type-page","status-publish","hentry"],"yoast_head":"\nBerloumi aux abricots saut\u00e9s, \u00e9pinards, lentilles et sauce au citron<\/title>\n<meta name=\"description\" content=\"Recette estivale et color\u00e9e avec la douceur des abricots, l'acidit\u00e9 de la sauce au citron et le Berloumi l\u00e9g\u00e8rement sal\u00e9. 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